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A hot and spicy curry masala (blend) used in Kashmiri dishes using lamb or goat. (SML PKT)

Ingredients: Kashmiri chilli powder, ground cumin seeds, ground coriander seeds, turmeric Alleppey ground, ground black pepper, hot chilli powder, ground ginger, ground cinnamon quills, ground fenugreek seed, ground caraway seeds, ground green cardamom seeds, ground cloves, asafoetida (compounded with rice flour and gum Arabic), ground methi (fenugreek leaves), dagar phool.

Blended and packed in Australia from imported and local ingredients.
native desert lime, lemon myrtle, cinnamon, akudjura (bush tomato ground).

Description & Use:
This delicious blend combines Australian native herbs and spices with those from the Old and New worlds.  Dust spice mix over fish fillets or peeled prawns and shallow-fry or barbecue.  Mix a little with tartare sauce for an interesting variation.